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2016-04-18
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My wife "pushed" me to go to L'Atelier Joel Robuchon. Even I am French, big fan of Robuchon way, Chef of my own restaurant, I was not so sure about having lunch there today. But decided yes, lets go!Sitted at the bar you see the kitchen in action. David controlling all the move of the kitchen precisely like an orchestra Director, very smoothly and very efficiently. Waitters full of real attention also tacking very good care about their patrons makes you feel "home", very pleasant.My stomach not
Sitted at the bar you see the kitchen in action. David controlling all the move of the kitchen precisely like an orchestra Director, very smoothly and very efficiently. Waitters full of real attention also tacking very good care about their patrons makes you feel "home", very pleasant.
My stomach not well, I could not order wine... Then the food:
Beautifull bread selection.
Mini appetizers, panacotta with tomatos puree. Nice and elegant.
Starters:
Foie Gras with comfit cheery. Ultra light.
Paned egg on rice souffle with asparagus and belotta ham. Velvety in ghe mouth.
Mains:
Pigeon with foie gras. Strong taste of the pigeon mixed with smoothness of foie gras. Realy great.
Hamp steak medium rare. Perfect cooking, beautifull fried challots. Excellent cooking.
Desserts... Do not remember exactly how many different flavours on each desserts, more than 5 for sure. Just extremely nice all together or separatly!
Overall, a real worth value lunch where you go out charmed by the quality but where you are not able to eat more! This is rare for fine dining!
Well done to Mr Robuchon and his staff! Well done David! Enjoyed a lot!
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